Not typically made with ground turkey, but when doing a search for “ground turkey uses”, someone on one of the places I visited said how good ground turkey was in Koenigsberger Klopse, so I went for it. I did a quick Google search to see what they were talking about and found three recipes I liked the looks of… or I guess I should say I liked parts of all three. Combining them would allow for some of the ingredients I was missing, though I did have to substitute a few items anyway. And I'll probably still sub the oregano and basil for the parsley called for in the original recipes.

Start boiling the cooking broth liquids and ingredients (pierce the onion with the cloves) in a stockpot

For the meatballsLightly sauté onion in butterAfter soaking and mixing the bread crumbs in the milk, mix in other ingredients, including the onion and butterForm into 2” balls (they were very moist) and add to cooking broth, keeping broth at a simmerAfter poaching the meatballs for 20 minutes, check internal temp. They should all be floating. My temp read 190FReserve meatballs to a tightly covered dish. Covering prevents them from darkening

And the gravyMake a light roux with the flour and butterAdd 1-3/4 cups cooking broth and thickenWhisk the egg yolk with Ľ cup of cooking brothStir in lemon juice, capers, yolk mixture and simmerSalt and pepper to tasteStir in sour cream and add meatballs to warm back up

Very flavorful. And in spite of the meatballs reading 190, they were very moist. No doubt from the butter added with the sauted onions.

Koenigsberger Klopse/Prussian Meatballspacanis[COLOR=black][FONT=Verdana][B]Koenigsberger Klopse (Prussian Meatballs)[/B][/FONT][/COLOR]
[FONT=Verdana][COLOR=black]Not typically made with ground turkey, but when doing a search for “ground turkey uses”, someone on one of the places I visited said how good ground turkey was in Koenigsberger Klopse, so I went for it. I did a quick Google search to see what they were talking about and found three recipes I liked the looks of… or I guess I should say I liked parts of all three. Combining them would allow for some of the ingredients I was missing, though I did have to substitute a few items anyway. And I'll probably still sub the oregano and basil for the parsley called for in the original recipes.[/COLOR][/FONT]
[FONT=Verdana][COLOR=black]To see the recipes I looked at you can visit these sites.[/COLOR][/FONT]
[FONT=Verdana][COLOR=black][URL="http://www.cooks.com/rec/view/0,1826,147165-232206,00.html"][COLOR=#800080]http://www.cooks.com/rec/view/0,1826,14 ... 06,00.html[/COLOR][/URL][/COLOR][/FONT][COLOR=black]
[FONT=Verdana][URL="http://www.nibbledish.com/people/dosdne/recipes/knigsberger-klopse-prussian-meatballs"][COLOR=#800080]http://www.nibbledish.com/people/dosdne ... -meatballs[/COLOR][/URL][/FONT]
[FONT=Verdana][URL="http://www.europeancuisines.com/Germany-German-K"][COLOR=#327534][URL="http://www.europeancuisines.com/Germany-German-Königsberger-Klopse-Piquant-Meatballs-in-Cream-Sauce-Königsberg-Style-Recipe"]http://www.europeancuisines.com/Germany-German-K[/URL][/COLOR]önigsberger-Klopse-Piquant-Meatballs-in-Cream-Sauce-Königsberg-Style-Recipe[/URL][/FONT][/COLOR]
[FONT=Verdana][COLOR=black]And this is what I did.[/COLOR][/FONT]
[FONT=Verdana][COLOR=black][B]Ingredients[/B][/COLOR][/FONT]
[FONT=Verdana][COLOR=black][B]Meatballs[/B][/COLOR][/FONT]
[FONT=Verdana][COLOR=black]1 lb of ground turkey[/COLOR][/FONT]
[FONT=Verdana][COLOR=black]1 roll sized piece of stale French bread, crushed into crumbs[/COLOR][/FONT]
[FONT=Verdana][COLOR=black]4 TBS (approx) of milk[/COLOR][/FONT]
[FONT=Verdana][COLOR=black]4 filets anchovies, diced[/COLOR][/FONT]
[FONT=Verdana][COLOR=black]1 small onion, diced[/COLOR][/FONT]
[FONT=Verdana][COLOR=black]1-1/2 TBS butter[/COLOR][/FONT]
[FONT=Verdana][COLOR=black]2 strips bacon, diced[/COLOR][/FONT]
[FONT=Verdana][COLOR=black]1 TBS of dry basil[/COLOR][/FONT]
[FONT=Verdana][COLOR=black]1-1/2 TBS of fresh oregano, chopped[/COLOR][/FONT]
[FONT=Verdana][COLOR=black]2 eggs[/COLOR][/FONT]
[FONT=Verdana][COLOR=black]1 tsp lemon pepper[/COLOR][/FONT]
[FONT=Verdana][COLOR=black]˝ tsp salt[/COLOR][/FONT]
[FONT=Verdana][COLOR=black]˝ tsp nutmeg[/COLOR][/FONT]
[FONT=Verdana][COLOR=black][B]Cooking Broth[/B][/COLOR][/FONT]
[FONT=Verdana][COLOR=black]8 cups water[/COLOR][/FONT]
[FONT=Verdana][COLOR=black]1-1/4 cups chicken stock[/COLOR][/FONT]
[FONT=Verdana][COLOR=black]1 bay leaf[/COLOR][/FONT]
[FONT=Verdana][COLOR=black]1 small onion, peeled[/COLOR][/FONT]
[FONT=Verdana][COLOR=black]2 cloves[/COLOR][/FONT]
[FONT=Verdana][COLOR=black]10 peppercorns[/COLOR][/FONT]
[FONT=Verdana][COLOR=black][B]Gravy[/B][/COLOR][/FONT]
[FONT=Verdana][COLOR=black]4 TBS butter[/COLOR][/FONT]
[FONT=Verdana][COLOR=black]4 TBS flour[/COLOR][/FONT]
[FONT=Verdana][COLOR=black]2 cups cooking broth, divided[/COLOR][/FONT]
[FONT=Verdana][COLOR=black]2 TBS lemon juice[/COLOR][/FONT]
[FONT=Verdana][COLOR=black]2 TBS sour cream[/COLOR][/FONT]
[FONT=Verdana][COLOR=black]1-1/2 TBS capers[/COLOR][/FONT]
[FONT=Verdana][COLOR=black]1 egg yolk[/COLOR][/FONT]
[FONT=Verdana][COLOR=black]Salt and pepper to taste[/COLOR][/FONT]
[FONT=Verdana][COLOR=black][B]Preparation[/B][/COLOR][/FONT]
[FONT=Verdana][COLOR=black]Start boiling the cooking broth liquids and ingredients (pierce the onion with the cloves) in a stockpot[/COLOR][/FONT]
[FONT=Verdana][COLOR=black]For the meatballs[/COLOR][/FONT]
[FONT=Verdana][COLOR=black]Lightly sauté onion in butter[/COLOR][/FONT]
[FONT=Verdana][COLOR=black]After soaking and mixing the bread crumbs in the milk, mix in other ingredients, including the onion and butter[/COLOR][/FONT]
[FONT=Verdana][COLOR=black]Form into 2” balls (they were very moist) and add to cooking broth, keeping broth at a simmer[/COLOR][/FONT]
[FONT=Verdana][COLOR=black]After poaching the meatballs for 20 minutes, check internal temp. They should all be floating. My temp read 190F[/COLOR][/FONT]
[FONT=Verdana][COLOR=black]Reserve meatballs to a tightly covered dish. Covering prevents them from darkening[/COLOR][/FONT]
[FONT=Verdana][COLOR=black]And the gravy[/COLOR][/FONT]
[FONT=Verdana][COLOR=black]Make a light roux with the flour and butter[/COLOR][/FONT]
[FONT=Verdana][COLOR=black]Add 1-3/4 cups cooking broth and thicken[/COLOR][/FONT]
[FONT=Verdana][COLOR=black]Whisk the egg yolk with Ľ cup of cooking broth[/COLOR][/FONT]
[FONT=Verdana][COLOR=black]Stir in lemon juice, capers, yolk mixture and simmer[/COLOR][/FONT]
[FONT=Verdana][COLOR=black]Salt and pepper to taste[/COLOR][/FONT]
[FONT=Verdana][COLOR=black]Stir in sour cream and add meatballs to warm back up[/COLOR][/FONT]
[FONT=Verdana][COLOR=black]Very flavorful. And in spite of the meatballs reading 190, they were very moist. No doubt from the butter added with the sauted onions.[/COLOR][/FONT]3 stars
1 reviews